Take
clene pyked whete. Bray hit in a morter, and
fanne it clene, & sethe hit til hit be
broken. Than grynd blancchid almondys in a
mortar; draw thereof a mylke. Do hit togetdyr in
a pot tyl hit be resonabull thykke; than loke thy
whete be tendyr. Colour hit up with safferyn.

My version

Almond milk:

--Two cups blanched
almonds, finely ground

--1/2 gal boiling
water

--Splash White
Zinfandel Wine

12 lbs Bulghur Wheat

1 tsp Saffron, crushed to
1/8

Prepare
the almond milk by grinding the almonds, and
mixing it into the boiling water, adding a splash
of wine. Bring to a rolling boil and stir in the
wheat. Cook on medium for 5 minutes, stirring.
Cover and remove from heat. After all the fluid
is absorbed, fluff with a big fork or spoon, and
serve.

Notes

The first
part of the recipe sounds like how you make
Bulghur wheat, so I just bought 15 lbs of
bulghured wheat, and mixed that into boiling
almond milk and set aside off the heat.
Actually I needed a lot less wheat, it expanded a
lot more than I had planned for, almost crawling
out of the pot!!